Gum arabic

About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.

Anionic Polysaccharide Cryogels: Interaction and In Vitro Behavior of Alginate–Gum Arabic Composites

Abstract: In the present study, polysaccharide-based cryogels demonstrate their potential to mimic a synthetic extracellular matrix. Alginate-based cryogel composites with different gum arabic ratios were synthesized by an external ionic cross-linking protocol, and the interaction between the anionic polysaccharides was investigated. The structural features provided by FT-IR, Raman, and MAS NMR spectra analysis indicated that a chelation mechanism is the main process linking the two biopolymers. In addition, SEM investigations revealed a porous, interconnected, and well-defined structure suitable as a scaffold in tissue engineering. The in vitro tests confirmed the bioactive character of the cryogels through the development of the apatite layer on the surface of the samples after immersion in simulated body fluid, identifying the formation of a stable phase of calcium phosphate and a small amount of calcium oxalate. Cytotoxicity tests performed on fibroblast cells demonstrated the non-toxic effect of alginate–gum arabic cryogel composites. In addition, an increase in flexibility was noted for samples with a high gum arabic content, which determines an appropriate environment to promote tissue regeneration. The newly obtained biomaterials that exhibit all these properties can be successfully involved in the regeneration of soft tissues, wound management, or controlled drug release systems.

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

Abstract: In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (p ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties.

Synthesis and Characterization of Polyvinyl Alcohol-Gum Arabic Polymer Blend Membranes

Abstract: Membranes of poly(vinyl alcohol) (PVA), gum arabic (GA) homopolymer and their blends of six different compositions (w/w) were prepared using solution casting method. Mixing of synthetic polymer e.g., PVA and natural polymer e.g., gum arabic can give a new class of polymer blend with better mechanical properties and biocompatibility than those of single components. The structural, optical and conductivity studies of these prepared membranes were examined by XRD, FTIR, UV and EIS. The XRD diffraction patterns for the polymer blend samples showed that they are more amorphous in nature as compared to pure PVA and pure gum arabic. The FTIR analysis of the samples gave information about various functional groups present in the samples. The energy band gap of various samples were obtained from UV-visible analysis. The conductivity of polymer membrane was analyzed by electronics impedance spectroscopy (EIS). Addition of natural polymer gum arabic has resulted slight increase in the conductivity of blend polymer.

Phytochemical properties of spray dried jamun juice powder as affected by encapsulating agents

Abstract: The aim of the present work is to investigate the phytochemical properties of Jamun fruit juice powder produced using three different carrier agents. Spray drying of the jamun juice powder was performed using a pilot scale spray dryer. Maltodextrin, gum Arabic and a combination of both maltodextrin/gum Arabic was used as a carrier agents. Optimization of the carrier agents was initially done based on the product yield. Powder samples were analysed for its phytochemical properties in terms of total anthocyanins, total phenols, total flavonoids to determine the best carrier agents retaining the functional properties of dried powder. The result reveals that the powder samples produced using gum arabic poses the best functional properties. Result obtained during the current investigation suggests gumarabic as a suitable carrier agents for production of jamun juice powder displaying its best inherent phytochemical attributes.

Baked wheat flour food, method for inhibiting its aging and its anti-aging agent

Abstract: PROBLEM TO BE SOLVED: To provide a baked wheat flour food that can be prevented from aging as much as possible, a method for inhibiting the aging of a baked wheat flour food and an anti-aging agent for a baked wheat flour food. SOLUTION: The baked wheat flour food includes a cyclodextrin being one or more of α-cyclodextrin cyclodextrin, β-cyclodextrin, γ-cyclodextrin and a branched cyclodextrin and a thickening polysaccharide being one or more of glucomannan, glucomannan hydrolyzate, gelatin, agar, low-strength agar, carrageenan, xanthan gum, modified xanthan gum obtained by heat-treating xanthan gum, guar gum, guar gum hydrolyzate, tara gum, tara gum hydrolyzate, locust bean gum, locust bean gum hydrolyzate, gellan gum, gum arabic, pectin, alginic acid, alginate, alginate hydrolyzate and alginic acid ester. COPYRIGHT: (C)2010,JPO&INPIT